CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES
The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!
Provided by Liz
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
- Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
- Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
- Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 49.7 g, Cholesterol 50.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 14.8 g, Sodium 73.2 mg, Sugar 34.4 g
PEANUT BUTTER SWIRL BROWNIES
Peanut butter and chocolate are always a delicious duo, but they're extra-special paired in this tempting treat. Even with a sizable collection of brownie recipes, I reach for this one quite often. The marbled look attracts curious tasters...the flavor brings them back for seconds. - Linda Craig, Hay River, Northwest Territories
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT SWIRL BROWNIES
Make a batch of Ina Garten's Peanut Swirl Brownies for Food Network.
Provided by Ina Garten
Categories dessert
Time 42m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
CHOCOLATE PEANUT BUTTER BROWNIES
My husband and I have two sons, and I sent these peanut butter brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! -Patsy Burgin, Lebanon, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.
Nutrition Facts : Fat 8 g fat (4 g saturated fat), Cholesterol 28 mg cholesterol, Sodium 75 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
PEANUT BUTTER SWIRL CHOCOLATE BROWNIES
Categories Mixer Chocolate Dessert Bake Kid-Friendly Cream Cheese Family Reunion Poker/Game Night Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Spray 8 x 8 x 2-inch baking pan with nonstick spray.
- Make swirl:
- Using electric mixer, beat cream cheese and next 5 ingredients in medium bowl until blended and smooth.
- Make brownies:
- Combine butter and both chopped chocolates in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat; cool to room temperature. Whisk in eggs, then sugar, vanilla and salt. Add flour; stir just until blended. Stir in chocolate chips.
- Spread 1/3 of brownie batter in prepared pan (layer will be thin). Alternate generous tablespoonfuls of remaining brownie batter and peanut swirl batter atop brownie layer in pan. Using small knife, cut through batters, creating marbleized effect; smooth top slightly.
- Bake brownies until peanut swirl is set and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool in pan on rack.
PEANUT-BUTTER SWIRL BROWNIES
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
PEANUT BUTTER CHOCOLATE SWIRL BROWNIES
Make and share this Peanut Butter Chocolate Swirl Brownies recipe from Food.com.
Provided by Ridinthewind
Categories Dessert
Time 1h
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugars.
- Add eggs and milk and mix.
- Combine flour, powder and add to creamed mixture and mix.
- Divide batter in half.
- To one half add peanut butter and peanut butter chips and mix
- To the other half add cocoa and chocolate chips and mix.
- In a greased 9x9 in baking pan, spoon chocolate batter in eight mounds to form a checkerboard pattern.
- Spoon seven mounds of peanut butter batter between them.
- Cut through batter with a knife to marblize.
- Bake at 350 for 25-30 minutes and cool.
Nutrition Facts : Calories 66.8, Fat 2.5, SaturatedFat 0.9, Sodium 23.4, Carbohydrate 10.5, Fiber 0.4, Sugar 7.6, Protein 1.1
PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
CHOCOLATE STOUT AND PEANUT BUTTER SWIRL BROWNIES
from "raspberri cupcakes" - http://raspberricupcakes.blogspot.com/2010/08/beer-nut-brownies.html
Provided by ellie3763
Categories Bar Cookie
Time 55m
Yield 1 8x11 pan, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160F (or 325F). Grease the bottom of a 8x11 inch pan.
- Break the chocolate into small pieces. Chop butter into small cubes. Place butter and chocolate into a saucepan and heat over very low heat, stirring constantly, until melted. Set aside and allow to cool slightly.
- Sift cocoa powder, sugar, and flour in a large mixing bowl. Add melted chocolate and butter, chocolate stout, and eggs. Stir until just combined, taking care not to over-mix.
- Pour batter into the prepared pan. Using a teaspoon, place dollops of peanut buter over the surface of the batter. Swirl a knife tip through the batter to create a marbled effect.
- Bake for 22-25 minutes or until a sewer inserted in the center comes out clean. Remove from oven and allow to cool completely before removing and cutting into squares.
Nutrition Facts : Calories 144.7, Fat 10, SaturatedFat 4.7, Cholesterol 26.5, Sodium 61.7, Carbohydrate 13.6, Fiber 1.6, Sugar 8.6, Protein 3.4
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PEANUT BUTTER SWIRL CHOCOLATE BROWNIES - BETTER HOMES
From bhg.com
3.3/5 (35)Total Time 45 minsServings 20Calories 152 per serving
- Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly coat foil with cooking spray; set pan aside.
- In a medium saucepan heat butter over low heat until melted. Remove from heat. Stir in sugar and the water until sugar is dissolved. Stir in egg, oil, and vanilla. Stir in 1 cup of the flour and the baking powder until combined (batter will be thin).
- Transfer 1/2 cup of the batter to a small bowl; whisk in peanut butter and 1 tablespoon of the milk until smooth. In another small bowl stir together the remaining 1/4 cup flour and the cocoa powder. Stir flour mixture and the remaining 2 tablespoons milk into the remaining batter; stir in chocolate pieces.
- Pour the chocolate batter into the prepared baking pan. Spoon the peanut butter batter in small mounds onto chocolate batter. Using a table knife or a narrow metal spatula, swirl batters slightly to marble.
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